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Pumpkin Chocolate Mousse Cake

Pumpkin Chocolate Mousse Cake
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Indulge in the heavenly layers of our Pumpkin Chocolate Mousse Cake, a stunning dessert that beautifully blends rich chocolate and warm pumpkin flavors. This layered treat is not only a feast for the eyes but also a delightful experience for your taste buds. Perfect for any celebration—from holiday gatherings to birthdays—this cake features fluffy mousse layers complemented by a silky ganache, making it an impressive centerpiece. Best of all, it’s make-ahead friendly, allowing you to savor more time with your loved ones while ensuring a memorable dessert is just waiting to be served.

Ingredients

Scale
  • 2 oz unsalted butter (at room temperature)
  • 1.75 oz granulated sugar (1/4 cup)
  • 1.75 oz brown sugar (1/4 cup)
  • 1 large egg (at room temperature)
  • 1 tsp vanilla extract
  • 4 fl oz buttermilk (1/2 cup, at room temperature)
  • 2.66 oz all-purpose flour (2/3 cup)
  • 1 oz unsweetened cocoa powder (1/3 cup)
  • ½ tsp baking soda
  • ¼ tsp salt
  • 9 oz cinnamon chips
  • 1 1/2 cups heavy cream (divided use)
  • 1/3 cup canned pumpkin puree
  • Pinch of salt
  • 2 tsp unflavored powdered vegan gelling agent
  • 2 tbsp water
  • 9 oz butterscotch chips
  • 1/3 cup thick salted caramel sauce
  • 9 oz salted caramel chips or white chocolate chips
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream
  • 3 oz semi-sweet chocolate (finely chopped)
  • Whipped cream
  • Ground cinnamon
  • Candy of your choosing

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
  2. In a mixing bowl, beat together unsalted butter, granulated sugar, and brown sugar until fluffy. Add the egg and vanilla, then mix in the buttermilk.
  3. Sift flour, cocoa powder, baking soda, and salt into another bowl; gently fold into the wet ingredients until just combined.
  4. Divide batter into prepared pans and bake for about 25 minutes or until a toothpick comes out clean. Let cool completely.
  5. Prepare each mousse layer separately by melting chips, whipping cream, and combining with pumpkin puree and vegan gelling agent.
  6. Assemble by layering chocolate cake with mousse mixtures in between.
  7. Make ganache by heating heavy cream and pouring over chopped chocolate; let it set on top of the assembled cake.
  8. Chill before serving.

Nutrition

Find it online: https://madebykiara.com/pumpkin-chocolate-mousse-cake/